【Shanghai】Dried bamboo shoots and roasted pork

Overview

Roast pork with dried bamboo shoots is one of the traditional New Year dishes in Shanghai. Lao Geng said that perhaps fewer families make this dish nowadays, but he must have had this dish during the Chinese New Year when he was a child, and it was cooked in large quantities, a full pot. Since it is not a dish that can be eaten in one meal, it must be heated before eating. In the end, the meat will be completely melted in the pot, and the bamboo shoots will also completely absorb the fat of the meat, which is when the dried bamboo shoots are the most delicious.

Tags

• hot dishes
• home cooking
• chinese banquet
• bone-in pork belly
• cooking wine
• dried bamboo shoots
• ginger
• light soy sauce
• old soy sauce
• onions
• white sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 It takes about two or three days to soak the dried bamboo shoots in water until soft.

   

3. 3 Cut into thin strips and soak for about two days.

   

4. 4 Blanch the soaked dried bamboo shoots. I like to blanch them a few times. When the peculiar smell of the dried bamboo shoots is reduced, I can then change the water to cook the dried bamboo shoots. Once you can bite it, wash it and set aside.

   

5. 5 Cut the pork belly into cubes, add onions, ginger, cooking wine, and pepper and blanch them in water, then wash and set aside.

   

6. 6 Heat oil in a pan, add ginger slices and green onions and stir-fry until fragrant.

   

7. 7 Add the blanched pork belly, stir-fry with cooking wine for ten seconds.

   

8. 8 Add the processed dried bamboo shoots.

   

9. 9 Then add dark soy sauce and stir well.

   

10. 10 Add hot water to boil and simmer for about 2 hours.

    

11. 11 Add sugar and use light soy sauce over high heat to thicken the soup.